• Boston Park Plaza Appoints Executive Chef

     
    POSTED December 18, 2016
     

Boston Park Plaza has appointed Andrew Beer as their new executive chef. He will manage the hotel’s entire culinary program, including development for custom events and running the on-site restaurant, Off The Common.

“We’re thrilled to have someone with Andrew’s talent, creativity, and extensive background assume the role of Executive Chef at Boston Park Plaza,” says Jon Crellin, managing director, Boston Park Plaza. “Andrew’s passion for the culinary arts and well-rounded knowledge of American cuisine, coupled with his proven track record of preparing delicious meals for groups of all sizes, are a perfect match for this role.”

Beer graduated from the Culinary Institute of America in New York City and then served as a line cook at The Wildflower in Vail, Colo. He has since worked in kitchens at Marsh Tavern in Manchester, Vt., And Mandalay Bay in Las Vegas.

In 2003, he headed back to Boston and served as the executive sous chef at the Mandarin Oriental as well as sous chef and executive sous chef for the following restaurants: Aquitaine Bistro, UpStairs on Square, Church, Market and Liquid Art House.

His most recent position was executive chef at Taj Boston, where he was in charge of the 24-hour in-room dining and the catering programs. He brings years of experience in both the culinary world and management industry to his latest position.

It’s always good to have market data for a glimpse at what’s happening in the meetings and events industry and know there are credentials for professionals to work toward. The Events Industry Council (EIC) has released its 2022 Q1 Global Business Events Barometer earlier this week and announced its inaugural class of CMP Fellows this spring.

 

Event planners often schedule meetings and events in natural places near wilderness areas, at waterfront resorts, and at mountain event spaces. But there are many ways to bring nature into your events by making use of the architectural concept of biophilic design, which can be defined as seeking to engage most people’s innate desires to affiliate with nature in the modern built environment. If you think of yourself as an “event architect,” you can use nature to stimulate the senses. 

 

It won’t be quite the same as ordering a pizza or nachos to be delivered to your front door but getting eats at venues is taking a leap toward convenience with a new collaboration: DoorDash has become ASM Global’s “On-Demand Delivery Platform” partner, launching at ASM Global’s top North American arenas, stadiums, theaters, and convention centers in the coming months. The partnership will allow attendees to skip traditional lines by leveraging DoorDash services to order within the arena for pickup.